Advanced Diploma in Food Service Management

Purpose

The purpose of this qualification is to develop the necessary knowledge, understanding, skills and competence for the learner's further learning towards becoming capable employees in both the food and nutrition field and entrepreneurial hospitality related enterprises. A qualified learner will demonstrate competence in using advanced managerial skills and problem solving in both existing and entrepreneurial hospitality ventures and the community at large. The qualification will provide students with the necessary skills and competencies to focus on research in the field of Food Service Management.

Rationale

The South African Hospitality and Tourism industry and especially the hospitality sector demonstrate continued growth and a clear demand for well-qualified staff within the corporate and entrepreneurial sub-sector, specifically in the field of Food Service Management. The core of the qualification revolves around the development of potential managers with sound operational backgrounds and specialised skills specifically in the industries that falls under the Food Service Management sector, such as hospitals, private hostels, government catering establishments, etc.

Through consultation with other universities offering similar qualifications and advisory board meetings, the stakeholders from the industry have suggested that a 'gap' currently exists and should be addressed by training students in this field. To close the gap, students should be exposed in doing research in the specific field. Thus, this range of typical students will be in possession of a Level 6 Diploma who can articulate from a relevant Diploma, or Bachelor's Degree including both cross border and international students.

The Bachelor of Technology qualification at the University of Technology will be phased out and replaced by new qualifications. The Advanced Diploma is imperative for progression and articulation purposes. The student can articulate from Advanced Diploma in Food Service Management to Postgraduate Diploma in Food Service Management.

The Bachelor of Technology (BTech) in Food Service Management will be phased out. The Advanced Diploma in Food Service Management is a new qualification on the Level 7. The changes aim to bring the Advanced Diploma in Food Service Management in line with the criteria of the Higher Education Qualifications Sub-Framework (HEQSF). A discipline based approach has been used and there is strong relationship between subjects in the curriculum and sequencing and progression of skills and competencies. The growing food and nutrition industry demonstrate a clear demand for well-qualified staff. Students will gain skills, knowledge and competencies that they can apply in the socio economic structure of the broader South Africa.

Recognition of Prior Learning (RPL)

Presuming prior accredited learning has taken place RPL will be implemented as follows

• Candidate applies for RPL against module, or part/full qualification at the relevant department (Head of Department-HOD).
• An exemption form is completed for the RPL of modules or part/full qualification.
• Credits are awarded for relevant, approved RPL.
• Only then may the candidate will continue with full registration.

Presuming no prior accredited learning has taken place RPL will be implemented as follows

• Candidate applies for RPL against module, or part/full qualification at the relevant department (Head of Department-HOD).
• RPL Officer is appointed from within subject heads (Subject Experts) in the department.
• The Subject Expert meets with the candidate to conduct pre-screening (evaluation) to ascertain viability of application based on programme requirements (Exit Level Outcomes and Assessment Criteria).
• Candidate prepares evidence of work (portfolio of evidence) and/or any other relevant proof of evidence (practical work, assignments and or assessments). The evidence needs to be submitted to the RPL Officer for the evaluation process.
• The candidate then completes an RPL form and submits it to RPL Officer.
• An assessor from within the department is then appointed.
• Evidence submitted by the candidate is assessed by the assessor. However, additional evidence may be requested.
• A moderator from the department's advisory board and from within the candidate's industry is appointed.
• The moderator moderates the candidate's evidence.
• The moderator reports on the assessor's judgment.
• RPL outcome is presented to faculty board by RPL Officer.
• If the credit is not awarded, an appeals application to an independently appointed moderator or to the Registrar can be done. The process of moderation will then resume.
• If the RPL is awarded, an exemption form is completed and the candidate may continue with full registration.

Entry Requirements

The minimum entry requirement for this qualification is

• A relevant National Diploma/Diploma with at least 360 Credits, Level 6.

This qualification comprises compulsory modules at Level 7 totalling 120 Credits.

Compulsory Modules Level 7, 120 Credits

• Research Methodology, 24 Credits.
• Advanced Food and Beverage Operations 4, 30 Credits.
• Strategic Management 4, 20 Credits.
• Culinary Studies 4, 26 Credits.
• Nutrition 4, 20 Credits.

1. Demonstrate competence in using managerial, strategic and operational planning skills and competencies, applying research principles and procedures in the Food Service Management sector.
2. Demonstrate a critical knowledge and apply the nutrition and scientific knowledge applicable to advanced menu planning.
3. Apply business management skills to contribute to effective decision making, management and problem solving.
4. Effectively use the various modes of communicating, including information technology to promote the food and beverage industry in a changing environment.
5. Effectively use the various modes of communicating, including information technology to promote the food and beverage industry in a changing environment.
6. Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of food and nutrition enterprises in the Food Service Management sector.

The following Associated Assessment Criteria will be assessed in an integrated manner across the Exit Level Outcomes.

• Formulate, implement and evaluate strategies in the food and beverage industry.
• Apply practices and principles of strategic and operational planning, and demonstrate competencies in the planning and managing of an industry related project.
• Apply research methodology principles in proposal writing, scientific writing skills, and article analyses.
• Collect, analyse, organise and critically evaluate research information and report the results.
• Formulate, implement and evaluate nutrition strategies in the Food Service industry.
• Plan and manage a nutrition related project and apply food and nutrition content in practice.
• Plan and apply the processes and procedures of specialised and advanced menu planning, including pricing factors.
• Apply the practices and principles of food and beverage operations in practice.
• Identify and solve problems in such a manner that decision making reflects originality and a critical evaluative approach.
• Apply the components related to advanced culinary studies in the Food Service Management sector.
• Plan, organise and manage culinary operations.
• Handle the operational procedures in a food service unit.
• Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of food and nutrition enterprises in the Food Service Management sector.
• Develop and communicate training material for the food and beverage industry specifically in the field of accommodation by effectively using visual, and/or language skills in the modes of oral and written presentations.

Integrated Assessment

Assessment of modules in the Advanced Diploma in Food Service Management will be in accordance with the Assessment Policy of the institution. The learning guides for the modules contain the module outcomes and assessment criteria which must be satisfied in order to pass.

Formative and Summative Assessment

• Formative assessment will include tests, assignments, oral presentations, case studies, debates and online activities.
• Summative assessment will include a formal examination or in case of Continuous Assessment (CASS), a portfolio of evidence.
• Summative assessments are done during and on completion of modules.

Re-assessment opportunities included

Rewrites which shall only be accepted until modularisation and CASS Policy are fully implemented on all levels of Higher Education Qualifications Framework (HEQF). Supplementary assessments proceed after the main assessment to be scheduled soon thereafter. Re-assessment is the final opportunity of assessments (this falls in line with the CASS Policy). Additional assessment opportunity includes special circumstance, which is only granted when written permission, with all supporting documents are submitted.